Recipe: Salami Käse, Ei-Champignon, and Landkarree Brötchen

1. Cut a thick (2″) slice of a loaf of fresh bread and butter it.
2. Place a slice of hard boiled egg on one side of the bread, a slice of pickle on the other.
3. Place two slices of cheese in between and slightly overlapping the egg and pickle.
4. Top the egg and pickle with a dollop of sweet butter, and put a couple slices of salami in the middle of the bread.
5. Garnish the dollop of butter on the egg with an olive, and garnish the dollop of butter on the pickle with a tiny sliver of ham, a slice of roasted red pepper, and a sprig of parsley.

EI-CHAMPIGNON*

1. Cut a thick (2″) slice of a loaf of fresh bread and butter it.
2. Spread egg salad (with bits of roasted mushroom and onion in it) over the entire slice of bread.
3. Top the egg salad with a slice of hard boiled egg, a dollop of sweet butter, and a couple roasted mushrooms.
4. Garnish the dollop of butter with a sprig of parsley.

*Champignon is a genus of mushrooms that includes (among 300 varieties) white button mushrooms, which would work well for this sandwich.

LANDKARREE*

1. Cut a thick (2″) slice of a loaf of fresh bread and butter it.
2. Place a piece of crunchy lettuce such as mesclun on one side of the bread, a slice of tomato on the other.
3. Place two slices ham in between and slightly overlapping the lettuce and tomato.
4. Top the lettuce and tomato with a dollop of sweet butter.
5. Garnish the dollop of butter on the tomato with an olive, and garnish the other dollop of butter with a slice of roasted red pepper and a sprig of parsley. Top the ham with mustard and freshly grated horseradish.

*Karree is a type of ham, which presumably comes from the countryside (I believe the translation of “landkarree” is “country ham.”)